Vegetable Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 150 min Total: 180 min
Yield: 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

7 oz. of carrot, cut into thin slices ↝ Carrots, raw [Vegetables and Vegetable Products]
10 oz. of parsnip, cut into thin slices ↝ Parsnips, raw [Vegetables and Vegetable Products]
10 oz. of potato, cut into thin slices ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
1-1/4 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
5 teaspoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a teaspoonful of made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
the yolks of 2 eggs ↝ Egg, yolk only, raw [Eggs and omelets]
rather more than 2 quarts of water ↝ Water, tap [Tap water]
a teacupful of cold water ↝ Water, tap [Tap water]

Instructions (3)

Boil the vegetables in the water 2-1/2 hours; stir them often, and if the water boils away too quickly, add more, as there should be 2 quarts of soup when done.
Mix up in a basin the butter and flour, mustard, salt, and pepper, with a teacupful of cold water; stir in the soup, and boil 10 minutes.
Have ready the yolks of the eggs in the tureen; pour on, stir well, and serve.

Original Text

I.

159. INGREDIENTS.—7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato, cut into thin slices; 1-1/4 oz. of butter, 5 teaspoonfuls of flour, a teaspoonful of made mustard, salt and pepper to taste, the yolks of 2 eggs, rather more than 2 quarts of water.

Mode.—Boil the vegetables in the water 2-1/2 hours; stir them often, and if the water boils away too quickly, add more, as there should be 2 quarts of soup when done. Mix up in a basin the butter and flour, mustard, salt, and pepper, with a teacupful of cold water; stir in the soup, and boil 10 minutes. Have ready the yolks of the eggs in the tureen; pour on, stir well, and serve.

Time.—3 hours. Average cost, 4d. per quart.

Seasonable in winter.

Sufficient for 8 persons.

Notes

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